Author Topic: rotating oven vs stone tunnel oven  (Read 657 times)

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Offline kdelacour

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  • Location: Pittsburgh
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rotating oven vs stone tunnel oven
« on: June 24, 2014, 07:41:17 PM »
Does anyone have any experience with the new tunnel ovens using stone conveyor and temps up to 900?
Or any experience with the rotating gas/wood fired ovens
thank you


Offline TXCraig1

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Re: rotating oven vs stone tunnel oven
« Reply #1 on: June 24, 2014, 09:07:18 PM »
You might want to send a PM to member JConk007 if he doesn't chime in here.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline The Dough Doctor

  • Tom Lehmann
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Re: rotating oven vs stone tunnel oven
« Reply #2 on: June 25, 2014, 09:14:51 AM »
KD;
Do you mean the Picard ovens?
Tom Lehmann/The Dough Doctor

Offline breadstoneovens

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Re: rotating oven vs stone tunnel oven
« Reply #3 on: June 25, 2014, 05:00:50 PM »
I am currently fitting a rotating oven form Four Grand Mere with a gas burned and then sending it to UL certification.

What would you like to know about rotating floor ovens?

Antoine
WFO cooking is about passion.

Offline kdelacour

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Re: rotating oven vs stone tunnel oven
« Reply #4 on: June 25, 2014, 06:21:27 PM »
Hello Fella's
I was looking at Remco, very expensive, also Italforni or picard, any conveyor with stone and heated on top and bottom.
I am trying to minimize inconsistency, Goodfellas from NY  also has one.
thank you

Offline JConk007

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Re: rotating oven vs stone tunnel oven
« Reply #5 on: June 25, 2014, 09:24:16 PM »
Pavesi and Di Fiore also make a nice rotating floor you can even add a touch of wood in there and call it wood fired  ;)
Let me know if you need more info
JOhn
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


 

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